Description
These adorable Red Velvet Valentine’s Day Bear Cookies combine a classic red velvet flavor with a cute bear design, perfect for gifting or celebrating Valentine’s Day. The cookies have a chewy texture with rich cocoa undertones, complemented by decorative milk and white chocolate faces for an extra festive touch.
Ingredients
Scale
Dry ingredients:
- 1 ½ cup (180 g) all-purpose flour, spooned and leveled
- 2 tbsp (14 g) cocoa powder, sifted
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter, melted and cooled
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar, packed
- 1 tsp (4 g) vanilla extract
- 1 tsp (5 g) white vinegar
- 1 egg
- Red food coloring, as needed
Decoration for face:
- 1 tbsp (15 g) melted milk or dark chocolate
- 3 tbsp (44.36 g) melted white chocolate
- Oil-based food coloring (pink/red)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: Using a stand mixer with a paddle attachment (or a hand mixer/whisk), mix the melted and cooled butter with granulated and brown sugars on medium speed until combined. Scrape the bottom of the bowl.
- Add flavorings and egg: Add vanilla extract, white vinegar, the egg, and red food coloring to the butter-sugar mixture and mix until the batter is smooth.
- Incorporate dry ingredients: Add the dry ingredients to the wet mixture and stir until just combined. Add more red food coloring if you want a deeper red color.
- Chill the dough: Cover the dough and refrigerate for 20-30 minutes to hydrate the flour and firm up the butter, resulting in chewier cookies that are easier to shape.
- Preheat oven & prepare trays: Set the oven to 325°F (163°C). Line two baking trays with parchment paper or silicone baking mats.
- Form cookie shapes: Use a small cookie scoop (about 1 ½ tablespoons) to portion dough balls, placing them roughly 3 inches apart on the trays. Reserve some dough to form the bear ears by dividing 1 teaspoon portions into pairs of smaller balls and placing on top of the head dough balls.
- Bake cookies: Bake for 9-11 minutes or until the edges are set but the centers remain slightly puffy. Slightly underbaking will yield chewier cookies.
- Cool cookies: Allow the cookies to cool on the baking tray for 5-10 minutes, then transfer to a wire rack to cool completely.
- Decorate bear faces: Use a piping bag or toothpick to decorate with melted white chocolate for snouts and ears. Tint leftover white chocolate with pink or red oil-based food coloring for blush. Use melted milk or dark chocolate for the eyes and noses. If the colored chocolate seizes, add neutral oil gradually to smooth it out.
- Enjoy: Once decorated, allow the chocolate to set and enjoy your festive Red Velvet Valentine’s Day Bear Cookies!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- To make vegan, substitute vegan butter and vegan chocolate and omit the egg. If the dough is crumbly, add 2-4 tablespoons of alternative milk until the dough is scoopable but thick.
- Use a small cookie scoop for consistent cookie sizes and spacing for best results.
- Oil-based food coloring is essential to prevent chocolate from seizing during decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
